Instant Pot Ramen

 

Instant Pot Ramen is a savory chicken soup with tender chicken, gooey ramen eggs, and veggies. For an additional kick, season the ramen noodles with chile oil.

 

1 lb. (0.4 kg) chicken tenders or chicken breasts

salt

ground black pepper

1 1/2 tablespoons vegetable oil

4 cups chicken broth

2 cups water

4 eggs

3 packages ramen noodles, discard the seasonings

8 oz.  bok choy (stem removed and sliced into pieces)

2 tablespoons soy sauce or Japanese soup base

4 stalks scallion, white parts into 2-inch length and green part into rounds

black and white sesame, optional

chili oil

 

Sprinkle both sides of the chicken with salt and ground black pepper.

 

Set the Instant Pot to Saute mode. Add the oil as soon as the pot is thoroughly heated and hot. Sear the chicken on both sides in a hot pan until golden brown.

 

Combine the chicken broth, water, and the white portions of the scallions in a mixing bowl. Cover the pot, choose Manual, and set the pressure to High for 10 minutes.

 

In the meantime, prepare the ramen eggs. Fill a small saucepan halfway with cold water. The water must be deep enough to cover all of the eggs. When the water begins to boil, add the eggs and continue to cook for 7 minutes. When your eggs are done boiling, place them in a bowl of cold water and let aside for 5 minutes. While the eggs are still in the water, carefully peel off the shells. Make sure the membrane surrounding the egg white is removed. Cut the eggs in half to make halves. Place aside.

 

Whenever the Instant Pot beeps, press the Quick Release button. When the valve lowers, carefully remove the lid. Remove the scallions' white portions and scoop out the chicken. Allow to cool before shredding the chicken with two forks.

 

Switch to Saute mode and add the chicken and ramen noodles as soon as the broth begins to boil. Make sure the ramen noodles are completely submerged in the broth.

 

Add the bok choy and soy sauce as soon as the ramen noodles are soft (no longer in a block). The ramen should be stirred around. Remove the pot and cancel the Saute mode. DO NOT OVERCOOK THE RAMEN, since the noodles will continue to cook even after the pot is removed.

 

Distribute the ramen noodles evenly among four dishes. Ramen eggs, chopped scallions, sesame seeds (if used), and a few dashes of chile oil on top. Serve the ramen immediately; if left in the pot, it will get mushy.

 

 

Instant Pot Rice Pudding

 

 

The greatest pressure cooker dessert ever cooked, this Instant Pot rice pudding recipe takes only 20 minutes to make. It only takes a few ingredients and may be served warm or cold.

 

Butter

Milk

Vanilla

Spices

Whipped cream for the top if you want

 

1 c. uncooked rice

1/2 cups sugar

Water

1.5 tbsp butter

Can of coconut milk (13.5 oz)

1/4 cup of milk

Egg

1/2 c. shredded sweetened coconut

 

This is all that you need

 

Set the Instant Pot to saute and add the butter until it melts. Stir in the uncooked rice until evenly covered.

Pour in the milk, water, vanilla extract, cinnamon, almond extract (if using), and sugar. Stir everything together until it's smooth. Close the steam valve and replace the lid on the IP.

 

Set to manual, high pressure, for 14 minutes (if you like your rice a bit firmer set it for 12). When finished, do a fast release.

In a small mixing dish, combine the egg and 1/4 cup evaporated milk.

To temper the egg mixture, add a tablespoon of heated rice pudding mixture and stir.

 

Set your IP or pressure cooker to sauté with a bowl full of egg mixture. Allow it heat up to the point where it bubbles for 30-60 seconds.

When it begins to bubble, stir carefully so that it does not stick to the bottom. If desired, add extra evaporated milk. It'll start to thicken.

 

Once it has achieved the ideal consistency for you, immediately transfer the contents into a dish or tiny serving bowls so it does not continue to simmer and get mushy.

Serve warm or chilled, with a sprinkle of cinnamon or nutmeg on top.

Green Goddess Dressing

 

For a tart finish, combines parsley, tarragon, chives, and sour cream in a traditional salad dressing.

 

Ingredients

2 teaspoons anchovy paste or 2 to 4 canned anchovies

1 small garlic clove, minced

3/4 cup mayonnaise

3/4 cup sour cream

1/2 cup chopped parsley

1/4 cup chopped tarragon

3 tablespoons chopped chives

2 tablespoons lemon juice

Salt and black pepper to taste

 

Blend or pulse all of the ingredients in the bowl of a blender or food processor until the dressing is uniformly creamy, about 30-45 seconds.

 

Toss with salad leaves for a dressing or serve as a dip.

 

 

 

The dressing will keep in the fridge for approximately a week.

Chipotle Honey Vinaigrette

 

A 3:1 oil to vinegar ratio is a good starting point for homemade salad dressing. This is an industry standard and will keep the vinegar from overpowering the dressing.

 

CHIPOTLE HONEY VINAIGRETTE — COPYCAT RECIPE

July 24, 2017 By Patrick 28 Comments

 

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Chipotle Mexican Grill lists ingredients for their menu items here, including the ten ingredients that make up their lauded Chipotle Honey Vinaigrette.   For some reason though they don’t list exact measurements 🙂

 

Don’t they know that there are legions of Chipotle fans out there who would give up all other forms of food in exchange for Chipotle every meal?

 

Luckily though you can follow a few simple tricks and make your own copycat version of their delicious Chipotle Honey Vinaigrette, and who knows, it might even surpass the one you’re used to.

 

Here's an easy recipe to mimic the awesome Chipotle Honey Vinaigrette from Chipotle Mexican Grill. It has a sweet, smoky flavor that'll make your salad sing! mexicanplease.com

 

 

 

 

CHIPOTLE HONEY VINAIGRETTE RECIPE

A great starting point for a homemade salad dressing is a 3:1 oil to vinegar ratio.  This is an industry standard and will ensure that the vinegar doesn’t overpower the dressing.

 

   Pickled Jalapenos and Carrots

I used olive oil but you’ve got quite a bit of leeway in the oil choice.  Keep in mind that you are getting gobs of flavor from the honey and chipotles, so you don’t necessarily need the oil to contribute any additional flavor.  In other words, a neutral flavored oil is a good starting point.

 

But oil and vinegar aside, it’s really these beauties that make the dressing a keeper:

 

Sure, this Cheesy Bean Dip works great for office parties and family get-togethers, but it tastes better when you make it for yourself :) Chipotles in adobo give the pinto bean puree incredible flavor. So good! mexicanplease.com

 

If you are new to chipotles in adobo here is a good page with some details on working with them.   They are essentially dried jalapenos swimming in a tangy, smoky adobo sauce and they can be used in a wide range of dishes.  I’m in the habit of scraping out the seeds but you can consider this optional.

 

Okay, keeping in mind a 3:1 oil to vinegar ratio, here’s what our starting measurements look like:

 

1.5 cups oil

1/2 cup red wine vinegar

1/4 cup honey

3-4 chipotles in adobo

1 tablespoon adobo sauce

4 garlic cloves

1 teaspoon oregano

1/2 teaspoon cumin

1 teaspoon salt

freshly cracked black pepper

squeeze of lime

splash of water

 

Instructions

In a blender or food processor, combine all of the ingredients.

Taste for heat and sweetness, then add more chipotles and honey if desired.

 

Serve right away. Store in an airtight jar in the refrigerator for at least a few days.

One-Pot Creamy Tomato Tortellini Soup

 

Fresh herbs make a huge difference in this one-pot dish, bringing vibrant Italian tastes to the creamy tomato foundation.  Keeps things easy by cooking the tortellini directly in the broth.  Customize this "very easy comfort meal" recipe with everything from sausage to black beans to zucchini.

 

Ingredients

 

1 medium onion, diced

3 garlic cloves, minced

1 tsp olive oil

1 spring of fresh rosemary chopped or ½ teaspoon dried

28 oz can diced tomatoes

15 oz can tomato sauce

½ tsp dried oregano

4 large fresh basil leaves or ½ teaspoon dried basil

½ tsp salt

¼ tsp pepper

4 cups chicken stock

½ cup heavy cream

20 oz three-cheese tortellini

½ cup shredded parmesan cheese + extra for garnish

fresh basil, to garnish

shredded parmesan cheese, to garnish

 

In a 6-quart soup pot or dutch oven, combine the onion, garlic, olive oil, and fresh rosemary. Cook for 5 minutes over medium heat, or until the onions are transparent.

 

Stir together the chopped tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream. Cook for 20 minutes on low heat.

 

Simmer for 12-15 minutes, or until the three-cheese tortellini are soft and cooked through, in the soup.

 

Add the parmesan cheese and mix well.

 

Garnish with fresh basil and grated parmesan before serving.

 

Chicken Salad Chapala

 

Ingredients

For the tortillas

Vegetable cooking spray

4 flour tortillas (8-inch)

For the vinaigrette

1/2 cup orange juice

2 tablespoons extra virgin olive oil

1 tablespoon honey

2 teaspoons lime juice

1/4 teaspoon ground cumin

For the salad

16 oz. boneless, skinless chicken breast, cooked, shredded or cubed

1-15 oz. can pinto or dark red kidney beans, drained and rinsed

1-15 oz. can black beans, drained and rinsed

1 cup mango, cubed

1 medium zucchini, cut in half, sliced

1/2 cup red bell pepper, diced

1/4 cup scallions or green onions, sliced

6 cups salad greens, chopped or torn into bite-size pieces

 

Preheat the oven to 375 degrees Fahrenheit.

Spray the tops of the tortillas with cooking spray and cut each tortilla into 6 wedges. 5 to 8 minutes on a cookie sheet until golden and crisp; set aside.

Combine orange juice, olive oil, honey, lime juice, and cumin in a medium mixing bowl. To mix, whisk everything together thoroughly.

 

In a mixing bowl, combine the chicken, beans, mango, zucchini, bell pepper, and green onions; drizzle with the Honey-Cumin Vinaigrette and toss to combine.

 

Arrange salad leaves on plates and top with chicken salad; garnish with saved tortilla wedges.

Healthy Baking With Kids

 

Make use of healthful fats. I frequently bake using oil instead of butter, butter, and more butter, which adds gobs of harmful saturated fat. Alternatively, we use low-fat plain Greek yogurt, avocado, and fruit purees for some of the butter.

 

Reduce the amount of sugar used to sweeten. The FDA has updated the nutrition information label to include a figure for "added sugars." This includes any sugars that aren't naturally occurring in the food you're consuming – most of us consume considerably more sugar than we need each day. To substitute part of the sugar in baking recipes, we use ripe bananas, applesauce, and other naturally sweet ingredients.

 

Increase your nutritional intake. I don't like to sneak stuff in. My grandson is quite fussy, but I never conceal nutritious foods from him since he would never eat veggies if he doesn't realize he has already eaten them. Whole grains, plain yogurt, fruits and veggies, and other nutrient-dense ingredients contribute to kid-friendly healthy baking recipes that taste delicious.

 

 

Salt & Pepper Crackers

 

Five ingredients for healthy vegan, keto salt and pepper crackers. Great for snacks, soups, and toppings!

 

2 cups Almond Flour

2 tbsp water

1 tbsp olive oil

1 1/2 tsp salt

2 tsp ground black pepper

 

Preheat the oven to 175° Celsius (350 degrees Fahrenheit)

Combine the ingredients in a mixer and mix until a dough forms.

Place the dough between two pieces of parchment paper and spread it out evenly with a rolling pin until it is less than 1/8th of an inch thick.

 

Remove the entire layer of parchment paper and place the bottom sheet of parchment paper containing the rolled out dough on a baking sheet.

Cut a grid in the dough with a knife to form squares; this will make it simpler to break the crackers into consistent size once baked.

 

Bake for 10-14 minutes, or until the dough starts to become golden in color.

For up to 5 days, airtight container in the refrigerator.

Instant Pot Mashed Cauliflower

 

Instant Pot Mashed Cauliflower is simple to prepare, nutritious, and tasty. Topped with an olive oil drizzle, salt, and pepper. This dish has a low calorie and carbohydrate count by nature.

 

There are just two ingredients required: cauliflower and water.

You'll also need a steamer insert.

I used a 6 quart Instant Pot.

 

Insert the steamer basket into the pressure cooker and fill with fresh not frozen cauliflower florets.

Cook it under high pressure with a cup of water or chicken broth for added taste. Then, cover and simmer for 3 minutes. After 3 minutes, rapidly relax the pressure and lift the lid halfway. Allow to stand for 3 minutes.

 

Once cooked, put it to a food processor or a big mixing basin and mash it with a potato masher. Season with salt and pepper, then drizzle with olive oil.

When serving, feel free to add extra toppings such as butter, sour cream, and spices.

Scrambled Eggs

 

Serves 2

Ingredients:

 

4 eggs

Salt and pepper to taste

2 tablespoons butter

1/4 cup milk

 

To make the eggs, crack them into a basin, season with salt and pepper to taste, then mash them with a fork.

In a small saucepan over low heat, melt the butter and add the milk.

 

When the butter has melted into the milk, add the eggs and whisk frequently with a wooden spoon until the eggs have set.

 

Serve immediately over heated (crustless) bread with a sprinkle of chopped herbs.

Spanish Eggs

 

For those who want a meatier alternative, you might add some chorizos.

 

Spanish Eggs

(serves 2)

 

Ingredients

4 eggs

1/2 a can of diced tomatoes

1/4 medium onion, finely chopped.

1 clove of garlic, finely chopped

2 stalks of fresh thyme, stem removed

2 stalks of fresh oregano

1 teaspoon of dried rosemary leaves or 1 big sprig of fresh rosemary

1 tablespoon of olive oil

2 tablespoons of freshly grated parmesan cheese

salt & black pepper to taste

 

In a skillet over medium heat, heat the oil. Fry the garlic and onions until they are aromatic.

 

Add the chopped tomatoes and season with salt and pepper to taste. When the sauce has begun to bubble, add the herbs.

 

 

 

Cook for 5–8 minutes, depending on the thickness of the sauce. Sprinkle with parmesan cheese and gently break two eggs on top. Cover the skillet and cook the eggs until they are done to your liking. Serve immediately.

GRILLED PEAR AND FIG SALAD

 

Grilled pears, fresh figs, salty prosciutto, and feta are drizzled with basil oil and a balsamic vinegar reduction in this light summer salad.

 

INGREDIENTS

Basil Oil

¼ Cup Fresh Basil

¼ Cup Extra Virgin Olive Oil

Balsamic Vinegar Syrup

¼ Cup Balsamic Vinegar

1 teaspoon Honey

Salad

4 miniature Pears

2 Tablespoons Bacon Fat

2 Fresh Figs

½ Cup Fresh Watercress

½ Cup Fresh Baby Arugula

2 Ounces Thinly Sliced Prosciutto

2 Tablespoons Sheep's Milk Feta Cheese

2 Tablespoons Chopped Pistachios

 

METHOD Basil Essential Oil

Puree the basil leaves in olive oil until they are finely blended.

 

Allow the pesto mixture to rest for an hour in a small dish or shot glass. Refrigerate the mixture until the olive oil hardens (about an hour). The basil particles will sink to the bottom of the container.

 

2 tbsp basil oil, scraped from the hardened pesto mixture Keep the remaining for another purpose.

Reduction of Balsamic Vinegar Syrup

 

In a small saucepan over medium heat, warm the balsamic vinegar. Simmer until the vinegar has been reduced to approximately a third of its original volume and has thickened and syrupy. Allow the mixture to cool completely.

Add a teaspoon of honey and mix well. Place aside.

 

 

Salad

Pears should be cut in half. Scoop out the seeds from the center of each pear half with a teaspoon.

Melt bacon grease in a skillet over medium-high heat. Cook, cut side down, until the sliced surface of the pear halves is nicely caramelized. Take out and set aside.

 

Cut the figs into quarters.

 

Separate the watercress, baby arugula, proscuitto, pears, and figs onto two dishes.

 

Drizzle each salad with a spoonful of balsamic vinegar syrup and a tablespoon of basil oil.

 

Add a spoonful of feta and a tablespoon of chopped pistachios to each salad.

One Pan Steak dinner

 

Perfectly seasoned and grilled steak with asparagus and mushrooms, accompanied by a delectable garlic herb butter! There is only one pan. 30 minutes of clean-up time. That's all!

 

INGREDIENTS:

 

5 tablespoons unsalted butter, divided

1 clove garlic, minced

1 tablespoon chopped fresh parsley leaves

1 1/2 teaspoons minced fresh thyme leaves

1 1/2 teaspoons fresh lemon zest

Kosher salt and freshly ground black pepper

2 (1 1/4-inch-thick) New York strip steaks

1 shallot, minced

1 pound fresh asparagus, trimmed and cut into 2-inch pieces

8 ounces cremini mushrooms, halved

 

Cast aside 3 tablespoons butter, garlic, parsley, thyme, lemon zest, salt, and pepper in a small dish.

Season the steaks to taste with salt and pepper.

In a 12-inch skillet over medium-high heat, melt 1 tablespoon butter. Place the steaks in the center of the skillet and cook for 4-5 minutes, or until a brown crust forms. Cook for a further 4-5 minutes, or until desired doneness, using tongs; put aside and keep warm.

In the skillet, melt the remaining 1 tablespoon butter. Stir in the shallot, asparagus, and mushrooms. Cook, turning occasionally, for 3-4 minutes, or until the mushrooms are soft and browned and the asparagus is crisp-tender and brilliant green.

Serve immediately

Nature's Heart Product Review

 

Today, I got some interesting snacks, from Nature's Heart. The company does everything from their heart, bringing not only healthy snacks, but delicious ones at that.

Every product produced, is made with fine quality ingredients, and very unique flavors. These amazing flavors and combos come from their South American roots, and are plant based and super foods.

Nature's Heart also supports, farming families, which is a great way of giving back.

 

 Each bag is keto friendly, gluten free, plant based, non gmo, paleo friendly, and has no sugar the best part of every bag! Each bag of snacks is baked in MCT oil and flax, and is a wonderful choice for any diet. It's great to know when you and your family reach in the bag, you are eating fresh wholesome ingredients.

The driving force behind these super food snacks are David, Raul, and Daniel, whom are three brothers from Ecuador. They from their dad learned from a young age to appreciate not only their home but their roots, in the Andes. From their passion and love for a healthy lifestyle, they bring Nature's Heart snacks, from their world to our homes.

How let me tell you what I was able to reconstruction using these wonderful products.

The first bag was, Nature's Heart Golden Chai Pecan Crunch. This is a bag of cashews with toasted coconut, turmeric, ginger, cinnamon, cardamom and vanilla. A bag of not only healthy nuts, but a great chai flavor. If your looking to replace those unhealthy snacks, Nature's Heart is a wonderful way to go. They are a wonderful vegan and super food infused snack with simple whole ingredients, of pecans and cashews. The flavors are tasty and bring you to the tropics with the toasted coconut, cinnamon and turmeric, without even leaving your home. The best part is, Nature's Heart works with a ton of farming families in Ecuador and Colombia to generate sustainable income. And this is done for all their products. Each snack bag is a wonderful addition to your breakfast, as I did, adding it to some yogurt. Or just take them as a on the go snack. You can even enjoy them in-between meals to hold you over. The chai flavor is amazing and the bag is filled with a ton of clusters and tidbits to fill your craving for a snack.

To hold me over until lunch, I made a yummy smoothie using, Nature's Heart Churro Cacao Pecan Crunch, with pepitas, toasted coconut, cinnamon, and Mayan sea salt. Even in a smoothie the flavors in the bag were the star. Once you try any of the products, they will become your favorite snack. The ingredients of toasted coconut and cinnamon are perfectly incorporated and really bring a tropical essence to the nuts. You will for sure go from poor snacking to healthy snacking, with Nature's Heart snacks.

For lunch I decided to grind up some of the Nature's Heart Everything Bagel Cashew Crunch, which also has silvered almonds, sunflower and hemp seeds, onion and garlic, sesame, kosher salt, caraway, poppy seed and chives. And coated on some air fried chicken tenders was amazing. It gave the tenders a robust flavor, and held perfectly as a coating. It brought the taste of a everything bagel to chicken tenders, and it was delicious. Eating some from the bag, you will like I did, fall in love with the flavor. The combination of all the natural ingredients is spot on. Every bite you take is a healthy treat, that combines fresh ingredients with a healthy snack idea.

I decided for dinner to use the bag of Nature's Heart Smoked Habanero Limon Chickpea Crunch, with pecans, chickpeas, pepitas, mesquite smoked salt, as a crust for some pork chops. And my decision to do so, paid off. it was rich and robust in flavors, and held up wonderful as a coating. The flavor is amazing, and gave the pork chops a wonderful taste that really danced on your taste buds. The coating brought a nice mesquite flavor to the chops, and a wonderful texture. Eating them out of the bag is also a delight, and very flavorful. They make a great snack for any time of the day or evening.

As a side dish, I roasted some Brussels and added the Nature's Heart Ginger Miso Edamame Crunch, with walnuts, sesame seeds, coconut aminos, shitake and roasted nori as a additional texture and flavoring. Fantastic is all I can say. The mixture added such a amazing crunch and flavor to my roasted veggies. The bag of a healthy snack food, brought my veggies to a whole new level. From boring to super amazing in every bite you took. You got the taste of roasted Brussels with a nice crunch. The flavor is fresh and clean, and taste amazing.

For dessert I made some healthy bars using, Nature's Heart Blueberry Lemon Chia Crunch, with walnuts, silvered almonds, and Himalayan pink salt. So yummy in the bars. Each bite you got not only a wonderful crunchy, but bits of blueberries with a lemon flavor. This bag from Nature's Heart, is great for breakfast, but really added a ton of flavor into my bars. It was the perfect end to a perfect day using, Nature's Heart's products. They for sure bring quality ingredients into every thing they produce. And you taste the love and care that they bring!

 

Any snack bag you choose from, Nature's Heart will leave you satisfied.

 

For getting some into your home, visit the website or Amazon.

 

www.us.naturesheart.com

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bohns Seasoning and Rubs Review

 

This is day two of creating and, using products sent over from the company, Bohns.

They have a ton of experience making some of the best tasting rubs that you can use for cooking your meals. They can be applied to add spice, use in sauces, even use them for a marinade. How ever you choose to use them, you will be left with succulent dish's. You are going to turn the ordinary into extraordinary!

From Nottingham, UK, Bohns brings you the best rubs, that they use in their own Gourmet Burger Restaurant, and you can find that at www.bohnsbestburgers.co.uk.

All the rubs are handmade in small batches, which ensures not only freshness but quality. You can find all the rubs on their website, or Faire, no place else.

With that being said, lets get started with day one of cooking with, Bohns rubs.

Breakfast today was just as exciting as yesterday, using Bohns Fire seasoning mix with some breakfast tacos made with sausage. Bohns Fire BBQ range hot is heat with a spice kick as well. I would say it’s a medium heat that has ingredients such as, Brown Sugar / Garlic Granules / Sea Salt / Paprika / Paprika Smoked / Black Pepper / Onion Powder / Cayenne Powder / Scotch Bonnet Powder. May contain traces of celery and mustard powders. There is also a little sweetness from the brown sugar, and some Smokey flavors from the paprika. It is a very versatile product from Bohns just like all the others. It would be great as a rub, or in a marinade, however you choose, you are going to get a bountiful amount of flavor.

With, Bohns Fish Hook seasoning mix, fish tacos was for lunch today. This versatile seasoning blend bring a citrus and herb flavor to your dish. You have a mixture of spices and herbs then a nice fresh lemon taste on your palate. A wonderful addition to a fish of any sorts. Then you get a little tingle from the cayenne pepper. The ingredients are a perfect meld of, Sea salt, Lemon, Black Pepper, Garlic Powder, Cumin, Thyme, Paprika, Cayenne Pepper. The balance of all the ingredients is spot on, and brings flavor and color as well. You will find many use's for this seasoning mix.

Also for lunch I had some shedded pork left over and decided to add some BBQ pulled pork sandwich's for lunch. Using Bohns Butt Massage for all the taste and flavor. This to is a versatile rub and seasoning mix, that not only would be great for pork recipes, but others as well. The seasoning mix has a wonderful combination of spices, that really make your pork pop. Ingredients such as, White Sugar, Brown Sugar, Onion Powder, Garlic Powder, Paprika, Celery Salt, Turmeric Powder, Black Pepper, Cayenne Powder, Smoked Paprika, Mustard Powder, Cumin Powder, All Spice. A wonderful meld of spices and herbs that make a great rub, marinade or added ingredient to BBQ sauce as I did. You have the sweet taste from the sugars, smokiness from the cumin, and some color and heat from the paprika and cayenne. You will fall in love with this seasoning mix in your homemade BBQ sauce!

For dinner I started the meal with a nice healthy buffalo spicy cauliflower appy. And for the flavoring added some, Bohns Flame seasoning mix. Adding it to my buffalo sauce mix was genius. It brought extra spice and flavor as well as some added color. It is a medium spice level, with sugars and aromatics as well as some capsicum powders, that give it a nice balance. This BBQ range seasoning blend is very versatile, added into a sauce, rub it into meat or poultry, or even add it into a dip, the ingredients of the seasoning mix brings the spice and flavor. You can't go wrong with ingredients such as, Brown Sugar / Sea Salt / Paprika / Paprika Smoked / Black Pepper / Garlic Powder / Onion Powder / Cayenne Powder / Scotch Bonnet Powder. May contain traces of celery and mustard powders. After you taste any of these products, you will understand the well balance of them. They are perfectly in tune and make a wonderful addition to any type of dish. The sugars for this Bohns seasoning blend brings the sweet, and the cayenne and scotch bonnet bring the kick. You get a nice color as well to the dish from the paprika, that really draws you in for a bite. Just a wonderful delicious product.

For the main dish I made a nice plate of fajitas with steak and chicken, and seasoned both the steak and the chicken with Bohns seasoning packets. First was the steak which was flavored with Bohns rump rub. A nice spice and seasoning mix that is great on steak or a pot roast. Again it is another versatile seasoning mix that will go great with a ton of dish's, even in some beef stew. It does have a sweet kick to it, but if that’s your preference then this is the seasoning for you. It's made with, Paprika, Chili Powder, Black Pepper, Sea Salt, Brown Sugar. This would also be a great seasoning to use for a rub.

Now for my chicken in the dish, I used Bohns Breast Enhancer spice and seasoning mix for the flavoring. As I said yesterday, these seasoning packets bring all the taste, you don't need to add anything. It gave my chicken a amazing flavor, lifting the chicken flavor itself to a whole new level. It has a wonderful warm aromatic to it, with some Smokey sweet flavor, and a slight kick from the chili powder. The packet has a blend of, Paprika, Smoked Paprika, Black Pepper, Brown Sugar, Sea Salt, Garlic Powder, Chili Powder, Celery Salt. Think out of the box, with these products because they all contain real fresh seasonings and herbs, that will enhance any type of dish.

www.bohnsrubs.co.uk

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.